There are different types of Beef Stake.Which one would you choose.  

Types of beef steaks

A steak on the grillChateaubriand steak — Usually served for two, cut from the center of the tenderloin.

Chuck steak — A cut from neck to the ribs.

Cube steak — A cut of meat, usually top round, tenderized by a fierce pounding of a mallet.

Filet mignon — A small choice tenderloin.

Flank steak — From the underside. Not as tender as steaks cut from the rib or loin.

Flat iron steak — A cut from the shoulder blade.

Hanger steak or (French) Onglet — a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the "butcher's tenderloin."

Rib eye steak — A rib steak consisting of only the longissimus muscle. This is the same cut used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.

Rump steak, round steak or (French) Rumsteak — A cut from the rump of the animal. Usually quite tough.

Salisbury steak — Not a steak, but rather a patty from ground beef made with onions and occasionally mushrooms.

Sirloin steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.

Skirt steak — A steak made from the diaphragm. Very flavourful, but also rather tough.

Swiss steak — Not actually a type of steak but a method of preparing meat, usually beef, by means of rolling or pounding, and then braising it.

T-bone steak and strip steak or porterhouse - The tenderloin and strip loin, connected with a T-shaped bone. The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse, though generally tougher in the strip, will have more tenderloin.